One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing: The Ultimate Easy Weeknight Dinner

One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing is a simple, flavorful sheet pan dinner that combines tender herb roasted chicken with perfectly caramelized vegetables, all tied together with a bright, zesty lemon vinaigrette. This healthy one pan meal requires minimal prep, uses just one baking sheet, and delivers maximum flavor, making it the perfect solution for busy weeknights when you want a nutritious dinner without the cleanup headache.

If you’ve ever stood in your kitchen at 6 PM wondering what to make for dinner, the One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing is your new best friend. The beauty of one pan chicken and vegetables lies in its simplicity: everything roasts together, the flavors meld beautifully, and you’re left with just one pan to wash. The lemon herb dressing does double duty as both a marinade and a finishing sauce, infusing the chicken with aromatic notes of garlic, fresh thyme, rosemary, and parsley while keeping it incredibly juicy.

Whether you’re cooking for two or meal prepping for the week ahead, this One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing adapts beautifully to your needs.

Why This One Pan Lemon Herb Chicken Recipe Works

The magic of this dish lies in its thoughtful construction. By using approximately one pound of chicken, whether you choose breasts, thighs, or a combination, you get perfectly portioned protein that cooks evenly alongside your vegetables. The lemon herb chicken roast method ensures the meat stays moist while developing a golden, slightly crispy exterior.

The vegetables, tossed in olive oil for roasting and seasoned with the same herbs as the chicken, transform into caramelized, tender bites that complement the protein perfectly. Root vegetables like potatoes, carrots, and parsnips work beautifully here, as do spring vegetables such as bell peppers, zucchini, and red onions.

This garlic and herb chicken recipe also saves you money. By using simple, wholesome ingredients and cooking everything together, you eliminate the need for multiple side dishes or complicated preparation techniques.

Ingredients for Your Sheet Pan Chicken Dinner

For the Chicken: 1 lb chicken (4 boneless skinless chicken breasts, 4 to 5 boneless skinless chicken thighs, or 2 to 3 bone-in chicken pieces), 2 tablespoons olive oil, 1 teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon garlic powder

For the Roasted Vegetables: 2 medium Yukon gold potatoes cut into 1 inch chunks, 2 large carrots sliced into ½ inch rounds, 1 red bell pepper cut into 1 inch pieces, 1 medium red onion cut into wedges, 1 cup Brussels sprouts halved, 2 tablespoons olive oil for roasting, salt and pepper to taste

For the Lemon Herb Dressing: ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 cloves garlic minced, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh rosemary finely chopped, 2 tablespoons fresh parsley chopped, 1 teaspoon Dijon mustard, ½ teaspoon honey, salt and pepper to taste

Step by Step Preparation Instructions

Preparing Your Lemon Herb Dressing

Start by making your lemon vinaigrette dressing, which is the flavor foundation of your entire One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing.

In a small bowl or mason jar, combine the extra virgin olive oil, fresh lemon juice, minced garlic, chopped thyme, rosemary, and parsley.

Add the Dijon mustard and honey, which help emulsify the dressing and add depth.

Whisk vigorously or shake the jar until everything is well combined. Season with salt and pepper to taste, and set aside about 2 tablespoons of dressing to drizzle over the finished dish.

Make a double batch of this lemon herb dressing and store it in the refrigerator for up to one week. It’s incredible on salads, grilled fish, or as a marinade for other proteins.

Preparing the Chicken

Pat your chicken dry with paper towels, as this crucial step ensures better browning. If using chicken breasts, consider pounding them to an even thickness of about ¾ inch so they cook uniformly. Place the chicken in a large bowl or zip top bag and pour half of your lemon herb dressing over it. Massage the dressing into the chicken, ensuring every piece is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.

Preparing Your Vegetables

While the chicken marinates, prepare your vegetables. The best vegetables to roast with chicken are those that can withstand high heat and have similar cooking times. Cut your root vegetables into uniform 1 inch pieces. Toss them in a large bowl with olive oil for roasting, salt, and pepper. The vegetables can also benefit from a light coating of the lemon herb dressing.

Assembly and Roasting

Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil. Arrange your vegetables in a single layer on the sheet pan, leaving space for the chicken. This spacing is crucial, as overcrowding leads to steaming rather than roasting, which prevents that desirable caramelization.

Nestle the marinated chicken pieces among the vegetables. If using bone-in chicken, place it skin side up. Drizzle any remaining marinade over the top.

Mastering Cooking Times for Different Chicken Cuts

Understanding roasting time and temperature is essential for perfectly cooked one pan chicken and vegetables. When preparing your One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing, follow these guidelines:

Boneless Skinless Chicken Breasts: Cooking time is 20 to 25 minutes at 425°F with an internal temperature of 165°F. These cook fastest, so if combining with thighs, add breasts 5 to 10 minutes after the vegetables start roasting.

Boneless Skinless Chicken Thighs: Cooking time is 25 to 30 minutes at 425°F with an internal temperature of 165°F, though they can safely go to 175°F for more tender texture. These are more forgiving than breasts and harder to overcook due to higher fat content.

Bone-In Chicken Pieces: Cooking time is 35 to 45 minutes at 425°F with an internal temperature of 165°F minimum or 175°F for thighs. Start these with the vegetables from the beginning, as the bone helps keep meat moist.

Invest in a reliable instant-read meat thermometer. Insert it into the thickest part of the chicken, avoiding bone, to check for doneness. This single tool will transform your cooking and eliminate guesswork.

Halfway through cooking, around the 15 minute mark, give the vegetables a quick stir and flip the chicken pieces if needed to ensure even browning. If vegetables are browning too quickly, cover them loosely with foil while the chicken finishes cooking.

Creating the Perfect Lemon Herb Dressing

The lemon vinaigrette dressing is what elevates the One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing from good to extraordinary. The combination of bright lemon juice with aromatic fresh herbs creates a Mediterranean inspired flavor profile that’s both light and satisfying.

For more Mediterranean flair, add ½ teaspoon dried oregano. Increase garlic to 3 or 4 cloves if you love bold garlic flavor. Add a pinch of red pepper flakes for subtle heat. Substitute fresh basil or cilantro for different herb profiles, or use lime juice instead of lemon for a different citrus twist.

The dressing serves three purposes: it marinates the chicken, flavors the vegetables, and provides a finishing drizzle that ties everything together. This triple duty approach is what makes this easy weeknight dinner so flavorful despite its simplicity.

Serving Suggestions and Meal Variations

Once your One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing emerges from the oven golden and fragrant, let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the chicken, ensuring every bite is moist and flavorful.

Drizzle the reserved fresh lemon herb dressing over everything, garnish with extra fresh parsley, and serve immediately.

Serve over fluffy quinoa, couscous, or brown rice to soak up the delicious pan juices. Add a side of crusty bread for mopping up the lemon herb dressing. Pair with a simple green salad dressed with extra lemon vinaigrette. Top with crumbled feta cheese for extra richness, or serve alongside tzatziki sauce for a Greek inspired twist.

Seasonal Variations: In spring, use asparagus, new potatoes, and snap peas. During summer, try zucchini, cherry tomatoes, and corn. For fall, incorporate butternut squash, Brussels sprouts, and sweet potatoes. In winter, stick with hearty root vegetables like parsnips, turnips, and carrots.

Nutritional Information and Dietary Notes

This healthy one pan meal checks many dietary boxes while delivering exceptional flavor. Per serving for 4 people, the One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing contains approximately 380 to 420 calories, 28 to 32g protein, 24 to 28g carbohydrates, 18 to 22g fat, and 4 to 5g fiber.

Dietary Benefits: Naturally gluten free with no modifications needed. For a low carb option, reduce or eliminate potatoes and add more non starchy vegetables like cauliflower, broccoli, or zucchini. It’s paleo friendly when you omit honey from dressing and use bone-in, skin-on chicken. The dish is Whole30 compatible when you skip honey in dressing and ensure Dijon mustard is compliant. It’s already dairy free as written and provides an excellent source of lean protein from chicken.

The olive oil for roasting provides heart healthy monounsaturated fats, while the abundance of vegetables delivers essential vitamins, minerals, and fiber. This makes the dish a well rounded, nutritious option for the entire family.

Frequently Asked Questions

Meal Prep and Storage Guidance

The beauty of healthy One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing extends beyond initial cooking. They’re perfect for meal prep warriors. Roast the full recipe on Sunday and divide into 4 portion-sized containers. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes or in the oven at 350°F for 15 minutes. Keep extra lemon herb dressing in a separate container to refresh flavors when reheating.

For freezing instructions, cool completely after roasting and transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in refrigerator and reheat in 350°F oven until warmed through, about 20 to 25 minutes.

Transform leftovers by shredding chicken and vegetables for grain bowls or wraps. Chop everything for a hearty soup or stew base. Add to pasta with extra lemon herb dressing. Stuff into pita pockets with tzatziki, or top salads for a protein packed lunch.

Tips for Success

Don’t overcrowd your pan; use two sheets if needed. Ensure vegetables are dry before tossing with oil. Use high heat at 425°F for proper browning. Flip vegetables halfway through cooking for perfect caramelization.

To prevent dry chicken, don’t overcook and always use a thermometer. Let chicken rest before slicing. Choose thighs over breasts for more forgiving texture. Marinate for at least 15 minutes for best flavor.

Enhance flavor by using fresh herbs whenever possible. Don’t skip the lemon zest as it adds extra citrus punch. Season generously with salt and pepper. Add finishing drizzle of fresh dressing before serving.

Why This Recipe Outperforms Others

What makes this One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing superior to other sheet pan chicken dinner recipes? It’s the attention to detail: precise cooking times for different cuts, the multi purpose lemon herb dressing that serves as marinade and finishing sauce, and the comprehensive guidance on vegetable selection and preparation.

Most one pan recipes give you basic instructions and hope for the best. This One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing addresses every potential question, from internal temperatures to vegetable substitutions to meal prep strategies. It’s designed for both beginners who need detailed guidance and experienced cooks looking for a reliable weeknight staple.

The recipe is also incredibly flexible, perfect whether you’re cooking for one by scaling down, feeding a family, or prepping meals for the week. The lemon herb chicken roast method creates restaurant quality results from simple ingredients and straightforward techniques.

Final Thoughts

In a world of complicated recipes and endless ingredient lists, this easy weeknight dinner proves that simple can be spectacular. The One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing delivers on every level: it’s quick, healthy, delicious, and requires minimal cleanup.

The combination of tender garlic and herb chicken with perfectly caramelized roasted vegetables, all unified by a bright lemon vinaigrette dressing, creates a meal that satisfies without weighing you down. It’s the kind of recipe you’ll return to again and again, each time perhaps with a different vegetable combination or chicken cut, always with delicious results.

Whether you’re a busy parent juggling work and family, a young professional learning to cook, or simply someone who appreciates good food without fuss, this one pan chicken and vegetables recipe belongs in your regular rotation.

Now it’s your turn! Have you tried this One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing? What vegetables did you use? Did you experiment with the herbs or try a different chicken cut? Leave a comment below sharing your experience and any creative variations you discovered. And if you love this recipe as much as I do, please share it with friends and family who could use an easy, delicious weeknight dinner solution.

Don’t forget to pin this recipe to your favorite Pinterest board and tag me on Instagram with your beautiful creations. I love seeing your versions of this dish!

Happy cooking, and here’s to more delicious meals with less cleanup!

Jana Saliu

One-Pan 1 lb Chicken and Veggie Roast with Lemon Herb Dressing

A flavorful and easy sheet pan chicken dinner with roasted vegetables and a zesty lemon herb dressing. Perfect for weeknight meals or meal prep!

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Calories: 400

Ingredients Method Notes

Ingredients

  

• For the Chicken:
• 1 lb chicken 4 boneless skinless chicken breasts, 4–5 boneless skinless chicken thighs, or 2–3 bone-in chicken pieces
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• For the Roasted Vegetables:
• 2 medium Yukon gold potatoes cut into 1-inch chunks
• 2 large carrots sliced into ½-inch rounds
• 1 red bell pepper cut into 1-inch pieces
• 1 medium red onion cut into wedges
• 1 cup Brussels sprouts halved
• 2 tablespoons olive oil for roasting
• Salt and pepper to taste
• For the Lemon Herb Dressing:
• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary finely chopped
• 2 tablespoons fresh parsley chopped
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and pepper to taste

Method

 

1. Preparing Your Lemon Herb Dressing
2. In a small bowl or mason jar, combine olive oil, lemon juice, garlic, thyme, rosemary, and parsley.
3. Add Dijon mustard and honey, then whisk or shake until fully combined.
4. Season with salt and pepper to taste. Set aside about 2 tablespoons to drizzle over the finished dish.
5. Optional: Make a double batch and store in the fridge up to 1 week.
6. Preparing the Chicken
7. Pat chicken dry with paper towels for better browning.
8. If using chicken breasts, pound to an even thickness (~¾ inch).
9. Place chicken in a bowl or zip-top bag and pour half of the dressing over it. Massage to coat.
10. Marinate at least 15 minutes at room temp or up to 4 hours in the fridge.
11. Preparing Your Vegetables
12. Cut vegetables into uniform pieces for even roasting.
13. Toss vegetables with olive oil, salt, and pepper. Optionally, lightly coat with lemon herb dressing.
14. Cooking the Sheet Pan Dinner
15. Preheat oven to 400°F (200°C).
16. Spread chicken and vegetables evenly on a sheet pan.
17. Roast for 25–35 minutes, or until chicken reaches 165°F and vegetables are tender.
18. Drizzle reserved dressing over the chicken and vegetables before serving.

Notes

• Use any mix of vegetables you like carrots, zucchini, or bell peppers all work well.
• Make extra dressing for salads or other proteins.
• Pounding chicken ensures even cooking and juicier meat.